Note: Rhubarb and strawberries unite in a delicious sorbet with results that yield a refreshing treat for a warm summer's night. It's a cool way to end a meal.
Total time: 20 minutes, plus freezing time
Servings: Makes 1 1/2 quarts
Note: Adapted from David Lebovitz's "The Perfect Scoop." If your rhubarb stalks are more than an inch wide, slice them in half lengthwise.
3/4 pound rhubarb (5 or 6 thin stalks), trimmed
3/4 cup sugar
10 ounces fresh strawberries (about 1 1/2 cups)
1/2 teaspoon freshly squeezed lemon juice